不同保鲜膜对香蕉贮藏效果影响的研究  

Effect of different preservative films on banana storage

作　　者：薛琼[1] 赵德坚[1] 邓靖[1] 言峥嵘[1] 

机构地区：[1]湖南工业大学包装与材料工程学院,株洲412008

出　　处：《食品科技》2015年第6期28-31,共4页Food Science and Technology

基　　金：湖南工业大学自然科学研究项目(2014HZX04);湖南省教育厅科学研究项目(14C0338);湖南省教育厅科学研究项目(14B0500)

摘　　要：以市场上常用的LLDPE、LDPE、PVDC树脂类保鲜膜和壳聚糖、魔芋葡甘聚糖可食性保鲜膜对香蕉进行保鲜包装,通过在室温下测定香蕉感官指标(外观、色泽、腐败程度)、硬度、失重率、呼吸强度变化比较2类保鲜膜的保鲜效果。研究结果表明:LLDPE在香蕉整个贮藏期间的保鲜效果最好,可以延长保鲜期5 d;涂膜组在贮藏前期保鲜效果较好,后期不太理想;壳聚糖涂膜组可延长香蕉保鲜期3 d。然而,天然可食性保鲜膜仍具有市场前景,微孔膜和与其他抗菌剂复合等形式将是今后发展的方向。This paper takes the market commonly used LLDPE, LDPE, PVDC resin preservative films and chitosan and konjac glucomannan edible preservative films to apply modified atmosphere packaging on banana. By testing the change of banana＇s sensory indexes （appearance, color and corruption level）, hardness, weightlessness rate, and respiration intensity, the preservation effect of two kinds of fresh- keeping membranes were compared with each other at room temperature. The results show that： LDPE prolonged banana＇s storage life for 5 days and was of the best preservation effect. The preservationeffect of coating group was good in the early stage period but not very ideal in the later stage. Chitosan coating could only extend banana＇s freshness date for 3 days. However, natural edible preservative film still has market prospects, microporous membrane and the recombination of other antibacterial, etc, will be future development direction.

关 键 词：树脂保鲜膜 香蕉 壳聚糖 魔芋葡甘聚糖 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]